These sweet and spicy low carb pickles have less than 1g net carb per serving. 1. Bring the vinegar, sweetener, and spices to a boil. 2. Pour the liquid over the onions and cucumbers in a resealable container. 3. Chill in the refrigerator for 4 days. If you liked this low carb pickle recipe, then you might like my recipe for pickled eggs.
If you have ever experienced the joy of eating a Wickle’s Pickle, then you know how bold of a statement it is to make that my homemade version is better. But it is. Cheaper too. And more fun to make.
1 First of all, take the cucumbers and sliced them. 2 Make the pickling brine in a small saucepan. 3 Heat 2 cups of water and a cup of vinegar. 4 Boil and turn off the flame. 5 Add erythritol and salt. 6 Mix it well. 7 Keep it aside to let it cool. 8 Peel out the garlic and onion. 9 Slice them out. More items...
Combine all of the dry spice ingredients in a small bowl. In a large clean crock or glass or stainless container, place half of the pickling spice and one bunch of dill. Add cucumbers, leaving at least 4 inches of space between the cucumbers and the rim of the container.